Place all ingredients for the raw chocolate in a double boiler. Carefully melt chocolate stirring until smooth.

Pour melted chocolate into 12 silicon muffin liners using 1 spoonful at a time. You want just enough to have a thin base for the cup and leaving enough chocolate to cover the tops. Set remaining chocolate aside.

Chill the cups in the freezer until the chocolate has hardened a little.

While chocolate is in the freezer make the filling.

Mix all the ingredients for the filling starting with just 1 tbs of gelatin and adding more 1 tsp at a time until the filling has become tacky. You want to be able to roll little balls together. The filling should be just tacky enough that it really doesn’t stick to your hand or isn’t too gooey. But do not overdo the gelatin, so carefully add a little at a time once you’ve added the first tablespoon. Gently roll out 12 balls and set aside.

Remove cups from freezer. Take the balls and press one into each cup using your fingers to flatten the center and edges down. Then pour remaining chocolate into the cups covering the nut butter.

Place cups back in freezer to let the chocolate set. Should take about 10 minutes. Next pop the cups out of the silicon liners and store in the refrigerator.

**One note on these nut butter cups. This recipe is not very sweet and is meant to taste like dark chocolate. It’s most definitely a healthier alternative to curb that sweet tooth without the guilt of a Reese’s Peanut Butter cup! However, if you are making these expecting that super sweet taste then you will need to add more sugar to the chocolate. I would recommend using a granular sugar like coconut palm sugar, maple sugar or date sugar versus adding more honey. **